TWI584740B - Milk ceramide-containing foods and method for producing the same - Google Patents
Milk ceramide-containing foods and method for producing the same Download PDFInfo
- Publication number
- TWI584740B TWI584740B TW100148600A TW100148600A TWI584740B TW I584740 B TWI584740 B TW I584740B TW 100148600 A TW100148600 A TW 100148600A TW 100148600 A TW100148600 A TW 100148600A TW I584740 B TWI584740 B TW I584740B
- Authority
- TW
- Taiwan
- Prior art keywords
- milk
- neuropterin
- paste
- ceramide
- food
- Prior art date
Links
- 235000013336 milk Nutrition 0.000 title claims description 94
- 239000008267 milk Substances 0.000 title claims description 94
- 210000004080 milk Anatomy 0.000 title claims description 94
- 238000004519 manufacturing process Methods 0.000 title claims description 11
- 229940106189 ceramide Drugs 0.000 title description 43
- YDNKGFDKKRUKPY-JHOUSYSJSA-N C16 ceramide Natural products CCCCCCCCCCCCCCCC(=O)N[C@@H](CO)[C@H](O)C=CCCCCCCCCCCCCC YDNKGFDKKRUKPY-JHOUSYSJSA-N 0.000 title description 40
- ZVEQCJWYRWKARO-UHFFFAOYSA-N ceramide Natural products CCCCCCCCCCCCCCC(O)C(=O)NC(CO)C(O)C=CCCC=C(C)CCCCCCCCC ZVEQCJWYRWKARO-UHFFFAOYSA-N 0.000 title description 40
- VVGIYYKRAMHVLU-UHFFFAOYSA-N newbouldiamide Natural products CCCCCCCCCCCCCCCCCCCC(O)C(O)C(O)C(CO)NC(=O)CCCCCCCCCCCCCCCCC VVGIYYKRAMHVLU-UHFFFAOYSA-N 0.000 title description 40
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Classifications
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- A—HUMAN NECESSITIES
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- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/46—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing dairy products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Description
本發明係關於含高量之牛奶神經醯胺的食品及其製造方法。The present invention relates to a food containing a high amount of milk neuropterin and a method of producing the same.
神經醯胺為構成人類的角質層的成份之一，已知對皮膚的保溼、保護作用與皮膚粗糙有改善效果，與膠原蛋白、玻尿酸並列做為美肌‧美容素材，認知度及需求正在提升。就食品中使用的神經醯胺素材而言，已有從米與蒟蒻芋、玉米、小麥等植物萃取的含有葡糖苷基神經醯胺(glucosylceramide)之素材及從牛奶、奶油等乳製品萃取的含有神經鞘磷脂(sphingomyelin)之素材上市。Ceramide is one of the constituents of the stratum corneum of human beings. It is known to have an effect of moisturizing, protecting and roughening the skin. It is combined with collagen and hyaluronic acid as a beauty and beauty material. The awareness and demand are increasing. . As for the neuropterin material used in foods, glucosylceramide-containing materials extracted from plants such as rice, alfalfa, corn, and wheat, and extracts from dairy products such as milk and cream have been extracted. The material of sphingomyelin is marketed.
葡糖苷基神經醯胺及神經鞘磷脂於表皮細胞中，會水解成神經醯胺。其中神經鞘磷脂，已知會形成與皮膚屏障機能相關的神經醯胺2之前驅物(非專利文獻1)。含有來自牛乳的神經鞘磷脂之素材稱為牛奶神經醯胺。在本發明所定義的牛奶神經醯胺係為：以含有來自牛乳的神經鞘磷脂5%以上為特徵之乳磷脂質(脂質)、醣類、蛋白質之混合物。Glucoside-based neuropterin and sphingomyelin are hydrolyzed into neuropterin in epidermal cells. Among them, sphingomyelin is known to form a precursor of neuropterin 2 related to skin barrier function (Non-Patent Document 1). The material containing sphingomyelin from cow's milk is called milk ceramide. The milk ceramide compound defined by the present invention is a mixture of milk phospholipids (lipids), saccharides, and proteins which are characterized by containing 5% or more of sphingomyelin derived from cow's milk.
藉由使用無毛小鼠進行動物實驗，已確認藉由經口攝取牛奶神經醯胺，會使皮膚的水分含量増加、水分蒸散量降低。又，得知皮膚的角質層中神經醯胺含量増加(非專利文獻2)。所以，做為美容素材對於人類的皮膚之效果的驗證已在進行，據報告成人每人每天攝取牛奶神經醯胺20mg以上為理想(專利文獻1)。By performing animal experiments using hairless mice, it has been confirmed that by ingesting milk neuroterpene by oral administration, the moisture content of the skin is increased and the amount of water evapotranspiration is lowered. Further, it was found that the content of the neuropterin in the stratum corneum of the skin was increased (Non-Patent Document 2). Therefore, verification of the effect of the beauty material on human skin has been carried out, and it is reported that it is desirable for an adult to take 20 mg or more of milk neuronamine per person per day (Patent Document 1).
雖然有幾乎不含醣類、蛋白質之含高量神經鞘磷脂的素材，一般而言，為了提高神經鞘磷脂的純度，必須使用乙醇等有機溶劑，會有安全性的問題。又，關於藉由該經口攝取而獲得的美肌效果，也未必能夠令人滿意。因此，為了讓成人每人每日攝取牛奶神經醯胺20mg以上，雖然以食品中摻合2~10000mg牛奶神經醯胺為理想，但若在食品中的牛奶神經醯胺含量低時，必須大量攝取食品本身，故對於在可能的範圍內含高量的牛奶神經醯胺有所需求。Although there is a material containing a high amount of sphingomyelin which contains almost no sugar or protein, in general, in order to improve the purity of sphingomyelin, it is necessary to use an organic solvent such as ethanol, which poses a problem of safety. Further, the skin effect obtained by the oral ingestion is not necessarily satisfactory. Therefore, in order to allow adult adults to take more than 20 mg of milk ceramide per day, it is desirable to blend 2 to 10000 mg of milk with ceramide in food. However, if the content of milk in the food is low, the amount of milk ceramide must be ingested in large quantities. The food itself, so there is a need for high levels of milk neuropterin to the extent possible.
另一方面，近年來，就以攝取美容素材為目的之商品而言，飲料、錠劑、果凍等，各式各樣形態的物品正流通著。特別是、錠劑或糖果，做為方便可攝取的營養補充品而大受歡迎，雖然摻合有葡糖苷基神經醯胺或牛奶神經醯胺的商品已經上市，但因為該等的葡糖苷基神經醯胺或牛奶神經醯胺的摻合量為每份攝取食品0.6mg~1.2mg之低，所以必須大量攝取商品本身。再一方面，於橡皮糖(gummy candy)等糖度高、水分低的食品，為了減少其攝取量，將牛奶神經醯胺以高濃度添加時會產生溶解性低、發生沉澱、或在食品內素材分散不均勻等問題。On the other hand, in recent years, for the purpose of ingesting beauty materials, beverages, tablets, jellies, and the like, various types of articles are circulating. In particular, lozenges or candies are popular as convenient ingestible nutritional supplements, although commercial products incorporating glucosyl-based neurotamine or milk-ceramide are available, but because of these glucosyl groups. The blending amount of neuropterin or milk neuropterin is as low as 0.6 mg to 1.2 mg per serving of food, so it is necessary to ingest the product itself in large quantities. On the other hand, in foods with high sugar content and low moisture such as gummy candy, in order to reduce the intake of milk, when the milk neuroterpenoid is added at a high concentration, the solubility is low, precipitation occurs, or the material in the food is reduced. Problems such as uneven dispersion.
[先前技術文獻][Previous Technical Literature]
[專利文獻][Patent Literature]
專利文獻1：日本特開2008-184428號公報Patent Document 1: Japanese Laid-Open Patent Publication No. 2008-184428
[非專利文獻][Non-patent literature]
非專利文獻1：Uchida等，J.Lipid Res.，41，2071-2082項，2000年Non-Patent Document 1: Uchida et al., J. Lipid Res., 41, 2071-2082, 2000
非專利文獻2：Haruta等，Biosci.Biotechnol.Biochem.，72，2151-2157項，2008年Non-Patent Document 2: Haruta et al, Biosci. Biotechnol. Biochem., 72, 2151-2157, 2008
本發明之課題為：提供含有高含量之消除了沉澱及食品內不均勻性的牛奶神經醯胺之食品及其製造方法。特別是，課題在於提供如在橡皮糖般高糖度食品中的牛奶神經醯胺含量為0.3%以上之含高量牛奶神經醯胺的食品為課題。An object of the present invention is to provide a food containing a high content of milk neuropterin which eliminates precipitation and unevenness in food, and a method for producing the same. In particular, the problem is to provide a food containing a high amount of milk neuroterpene amine having a milk neuropterin content of 0.3% or more in a gummy candy-like high-sugar food.
本發明人等人為了達成上述課題，經過努力探討後，結果藉由將牛奶神經醯胺糊狀化後摻合至食品，可以不發生沉澱均勻地將牛奶神經醯胺添加至食品，乃完成本發明。In order to achieve the above-mentioned problems, the inventors of the present invention have tried hard to add the milk to the food, and it is possible to add the milk to the food, and to add the milk to the food without even precipitation. invention.
亦即，本發明係含有以下之態樣。That is, the present invention contains the following aspects.
1.一種食品，其特徵為：水分含量為2%~30%，且含有牛奶神經醯胺0.3%~10.0%。A food product characterized by having a moisture content of 2% to 30% and containing milk neuropterin in an amount of 0.3% to 10.0%.
2.如(1)之食品，其中，該食品中固體成份為70%~98%。2. The food of (1), wherein the food has a solid content of 70% to 98%.
3.如(1)或(2)之食品，其中，該食品之糖度為70%以上。3. The food of (1) or (2), wherein the food has a sugar content of 70% or more.
4.如(1)至(3)中任一項之食品，係將牛奶神經醯胺與酸味料藉由混合、攪拌後成為糊狀化之牛奶神經醯胺糊做為原料添加。4. The food according to any one of (1) to (3), which is obtained by mixing and stirring the milk ceramide and the sour material to form a paste-formed milk ceramide paste as a raw material.
5.如(4)之食品，其中，該牛奶神經醯胺糊之pH值為1.7~4的範圍。5. The food of (4), wherein the pH of the milk ceramide paste is in the range of 1.7 to 4.
6.如(1)至(5)中任一項之食品，其中，該牛奶神經醯胺在乾燥物中含有蛋白質15~35重量%、脂質45~65重量%，且於脂質中來自牛奶之磷脂質的含量為乾燥物中15重量%以上。6. The food according to any one of (1) to (5), wherein the milk ceramide contains 15 to 35 wt% of protein, 45 to 65 wt% of lipid in the dried matter, and is derived from milk in the lipid. The content of the phospholipid is 15% by weight or more in the dried product.
7.一種橡皮糖，其特徵為：含有牛奶神經醯胺0.3%~10.0%。7. A gummy candy characterized by containing 0.3% to 10.0% of milk neuropterin.
8.如(7)之橡皮糖，其中，該牛奶神經醯胺在乾燥物中含有蛋白質15~35重量%、脂質45~65重量%，且於脂質中來自牛奶之磷脂質的含量為乾燥物中15重量%以上。8. The gum of (7), wherein the milk neuropterin contains 15 to 35 wt% of protein and 45 to 65 wt% of lipid in the dried matter, and the content of phospholipid derived from milk in the lipid is dry matter. 15% by weight or more.
9.一種如(1)至(8)中任一項之食品之製造方法，其特徵為：將牛奶神經醯胺與酸味料藉由混合、攪拌後而得之牛奶神經醯胺糊做為原料添加。The method for producing a food according to any one of (1) to (8), characterized in that: the milk neural crestamine paste is obtained by mixing and stirring the milk neural amine and the sour material. Add to.
10.一種牛奶神經醯胺糊，係由牛奶神經醯胺、酸味料、水所構成。10. A milk ceramide paste consisting of milk neuropterin, sour material, and water.
11.如(10)之牛奶神經醯胺糊，其中，該牛奶神經醯胺之摻合量為15~50重量份，該酸味料之摻合量為5~30重量份，該水之摻合量為20~80重量份。11. The milk ceramide paste of (10), wherein the milk ceramide is blended in an amount of 15 to 50 parts by weight, the sour material is blended in an amount of 5 to 30 parts by weight, and the water is blended. The amount is 20 to 80 parts by weight.
12.如(10)或(11)之牛奶神經醯胺糊，其中，該酸味料係選自於檸檬酸、蘋果酸、醋酸、乳酸中任1或2種以上。12. The milk-derived ceramide paste according to (10) or (11), wherein the acid-flavoring material is one or more selected from the group consisting of citric acid, malic acid, acetic acid, and lactic acid.
根據本發明，可提供不發生沉澱、均勻地含有以往所達不到的牛奶神經醯胺含量之食品類。According to the present invention, it is possible to provide a food product which does not precipitate and uniformly contains the milk neuropterin content which has not been conventionally obtained.
[實施發明之最佳形態][Best Mode for Carrying Out the Invention]
本發明中當做對象的食品為，例如以橡皮糖或牛奶糖、糖果等水分含量為2%~30%、固體成份為70%~98%的食品為對象。關於水分含量超過30%的食品，原本素材添加之際的溶解性即高，沒有素材的沉澱等問題，故在本發明對象之外。The food to be used in the present invention is, for example, a food having a moisture content of 2% to 30% and a solid content of 70% to 98%, such as gummy candy or milk sugar or candy. In the food having a moisture content of more than 30%, the solubility in the original material is high, and there is no problem such as precipitation of the material, and therefore it is outside the object of the present invention.
本發明所使用之牛奶神經醯胺係為以含有來自牛乳的神經鞘磷脂為特徵之乳磷脂質(脂質)、醣類、蛋白質的混合物。本發明可使用一般市售的牛奶神經醯胺(雪印惠乳業(股)公司製「牛奶神經醯胺MC-5」等)，亦可使用以其他已知的方法所調製而成的產品。The milk neuropterin used in the present invention is a mixture of milk phospholipids (lipids), saccharides, and proteins which are characterized by containing sphingomyelin derived from cow's milk. In the present invention, a commercially available milk neuropterin ("milk ceramide MC-5" manufactured by Xueyinhui Dairy Co., Ltd.) or the like can be used, and a product prepared by other known methods can also be used.
就牛奶神經醯胺的調製方法而言，例如：將乳酪乳清(butter serum)或是乳酪乳清粉還原液調整至pH4.0~5.0，添加氯化鈣促進蛋白質的凝集，去除生成的沉澱，藉由將上清液進行超微過濾或微量過濾而得到之濃縮液乾燥的方法(日本特開2007-89535號公報)、或將酪乳(buttermilk)或是酪乳粉還原液調整至酸性範圍，並進行等電點沉澱，藉此去除生成之蛋白質沉澱，將上清液以微量過濾膜處理而得之濃縮液並使之乾燥的方法(日本專利第3103218號公報)等。For the preparation method of milk neuropterin, for example, the cheese whey serum or cheese whey powder reducing solution is adjusted to pH 4.0 to 5.0, calcium chloride is added to promote protein aggregation, and the formed precipitate is removed. A method of drying a concentrate obtained by subjecting a supernatant to ultrafiltration or microfiltration (Japanese Patent Laid-Open Publication No. 2007-89535), or adjusting a buttermilk or a buttermilk powder reducing solution to an acidity A method in which the isoelectric precipitation is carried out to remove the formed protein precipitate, and the supernatant is treated with a microfiltration membrane to obtain a concentrated liquid (Japanese Patent No. 3103218).
於本發明使用之牛奶神經醯胺，在乾燥物中含有蛋白質15~35重量%，脂質45~65重量%，且於脂質中來自牛乳之磷脂質含量為乾燥物中15重量%以上。The milk neuropterin used in the present invention contains 15 to 35% by weight of protein in the dried product, 45 to 65% by weight of the lipid, and the phospholipid content from the milk in the lipid is 15% by weight or more in the dried product.
本發明之含有牛奶神經醯胺的食品，雖然其特徵為：含有牛奶神經醯胺0.3%~10.0%，但在水分含量為2%~30%、固體成份為70%～98%之食品的情況，若添加0.3%以上的牛奶神經醯胺，會產生沉澱或素材不均勻地分散等溶解性方面的問題。The food containing milk neuropterin of the present invention is characterized in that it contains 0.3% to 10.0% of milk neuropterin, but in the case of food having a moisture content of 2% to 30% and a solid content of 70% to 98%. When 0.3% or more of milk neuroterpene is added, there is a problem in solubility such as precipitation or uneven dispersion of the material.
於是本發明的特徵為：將酸味料與牛奶神經醯胺混合，以少量的水溶解、攪拌，均勻以調製牛奶神經醯胺糊，將該牛奶神經醯胺糊摻合於食品。這裡可使用之酸味料，只要是檸檬酸、蘋果酸、醋酸、乳酸等可做為一般的酸味料使用的任何一種皆可使用，但其中又以螯合效果高的檸檬酸(酐、1水合物)所製備最均勻的糊的效果高。Therefore, the present invention is characterized in that the sour material is mixed with milk ceramide, dissolved and stirred in a small amount of water, and uniformly prepared to prepare a milk ceramide paste, and the milk ceramide paste is blended into the food. The sour material which can be used here can be used as long as it can be used as a general sour material such as citric acid, malic acid, acetic acid or lactic acid, but citric acid (anhydride, 1 hydrate) which has a high chelation effect. The effect of preparing the most uniform paste is high.
本發明的牛奶神經醯胺糊，其特徵為：相對於牛奶神經醯胺糊100重量份，含有牛奶神經醯胺15~50重量份、酸味料為5~30重量份、水20~80重量份。這時，糊的品溫為70℃以下為佳。並且，藉由使用已預先攪拌的糊，具有可在高糖度、高固體成分的食品中均勻地分散、溶解的優異效果。The milk ceramide paste of the present invention is characterized in that it contains 15 to 50 parts by weight of milk neuropterin, 5 to 30 parts by weight of sour material, and 20 to 80 parts by weight of water, based on 100 parts by weight of the milk ceramide paste. . At this time, the temperature of the paste is preferably 70 ° C or less. Further, by using a paste which has been previously stirred, it has an excellent effect of being uniformly dispersed and dissolved in a food having a high sugar content and a high solid content.
於本發明，在製造高含量牛奶神經醯胺的橡皮糖的情況，相對於糖果基質的100重量份，可含有0.6~30重量份的牛奶神經醯胺糊。以糖果基質而言，若為一般的橡皮糖的製造中所使用的成份則無特別的限制，橡皮糖的主要原料，可列舉如：明膠或膠化劑、含有醣類的混合物。就明膠而言，可使用通常橡皮糖中所用的成份，可列舉如：來自牛、豬、雞、魚類等之皮、骨的萃取物。又，依酸處理、鹼處理等各自的處理方法及布魯姆值(bloom value)，口感會有所改變，可以配合需求的口感使用。In the present invention, in the case of producing a gum having a high content of milk neuroterpenoid, it may contain 0.6 to 30 parts by weight of milk-ceramide paste relative to 100 parts by weight of the candy base. In the case of the candy base, there is no particular limitation on the ingredients used in the manufacture of the general gummy candy, and the main raw materials of the gummy candy include, for example, gelatin or a gelling agent, and a mixture containing a saccharide. As the gelatin, the ingredients used in the usual gummy candy can be used, and examples thereof include skin and bone extracts from cows, pigs, chickens, fish, and the like. Further, depending on the respective treatment methods such as acid treatment and alkali treatment, and the bloom value, the texture may be changed, and it may be used in accordance with the desired taste.
就膠化劑而言，可列舉如：果膠、洋菜膠、鹿角菜膠、古亞膠、羅望子膠、結冷膠、塔拉膠、刺槐豆膠等。這些膠化劑亦可使用1種，也可以將2種以上組合使用。醣類可使用例如葡萄糖、果糖等的單醣類、蔗糖、麥芽糖的雙醣類，到如棉子糖、水蘇糖的寡糖類、如海藻糖般由葡萄糖以還原端彼此鍵結而成者、醣醇(麥芽糖醇、山梨糖醇、木糖醇、赤藻糖醇、還原澱粉水解物、還原木寡糖、巴拉金糖醇、還原支鏈寡糖等)，又，也可使用麥芽糖等的混合糖。As the gelling agent, for example, pectin, acacia gum, carrageenan, guar gum, tamarind gum, gellan gum, tara gum, locust bean gum, and the like can be exemplified. These gelling agents may be used alone or in combination of two or more. The saccharide may be a monosaccharide such as glucose or fructose, a saccharide of sucrose or maltose, an oligosaccharide such as raffinose or stachyose, or a saccharide such as trehalose which is bonded to each other by glucose at a reducing end. , sugar alcohol (maltitol, sorbitol, xylitol, erythritol, reduced starch hydrolysate, reduced xylooligosaccharide, palatinitol, reduced branched oligosaccharides, etc.), in addition, can also use maltose Mix the sugar.
牛奶神經醯胺糊為能夠於溶解性佳、糖度高、水分低之如橡皮糖、牛奶糖、糖果般的食品中摻合高濃度的牛奶神經醯胺，且，不發生沉澱或素材的不均勻性的問題。如此而得之食品，因為使牛奶神經醯胺均勻地分散，減低了製造時的易燒焦程度，亦改善了風味。並且，不需要特別的設備，由一般的製造步驟即可製造。再加上，因為在之後可以賦予各種的風味或色素，故能製作成富有變化的食品。The milk ceramide paste is capable of blending a high concentration of milk ceramide with a good solubility, high sugar content, low moisture content such as gummy candy, milk sugar, candy-like food, and no precipitation or unevenness of the material. Sexual problem. The food thus obtained is characterized in that the milk ceramide is uniformly dispersed, the degree of burning at the time of manufacture is reduced, and the flavor is also improved. Moreover, no special equipment is required, and it can be manufactured by a general manufacturing process. In addition, since various flavors or pigments can be imparted later, it is possible to produce a food product that is varied.
[實施例][Examples]
本發明雖藉由實施例來具體的說明，但本發明並非限定於該等實施例。又，「%」表示重量%。The present invention has been specifically described by way of examples, but the invention is not limited to the embodiments. Also, "%" means weight%.
[實施例1][Example 1]
(牛奶神經醯胺糊的調製)(Preparation of milk neuropterin paste)
在牛奶神經醯胺250g中加入檸檬酸(酐)110g，用手攪拌，調製成粉混合品。在TK ROBOMICS(特殊機化工業(股)製)中加入20℃的蒸餾水375g，以5000rpm邊攪拌，邊加入上述的粉混合品。加入完畢後攪拌混合5分鐘，調製成pH2.2之本發明的牛奶神經醯胺糊735g。(實施例品1)110 g of citric acid (anhydride) was added to 250 g of milk neuropterin, and the mixture was stirred by hand to prepare a powder mixture. 375 g of distilled water at 20 ° C was placed in TK ROBOMICS (manufactured by Special Machines Co., Ltd.), and the above-mentioned powder mixture was added while stirring at 5000 rpm. After the completion of the addition, the mixture was stirred and mixed for 5 minutes to prepare 735 g of the milk ceramide paste of the present invention having a pH of 2.2. (Example 1)
[比較例1][Comparative Example 1]
在牛奶神經醯胺250g中加入20℃的蒸餾水485g，於TK ROBOMICS(特殊機化工業(股)製)以4500rpm攪拌混合5分鐘，調製成pH5.0的牛奶神經醯胺混合物735g。(比較例品1)485 g of distilled water of 20 ° C was added to 250 g of milk ceramide, and the mixture was stirred and mixed at 4500 rpm for 5 minutes at TK ROBOMICS (manufactured by Tehto Kogyo Co., Ltd.) to prepare 735 g of a milk neural guanamine mixture at pH 5.0. (Comparative example 1)
[試驗例1][Test Example 1]
(溶解性評價)(Solubility evaluation)
將實施例品1及比較例品1各別取50g加入70℃的溫水250g中，在打蛋機中攪拌2分鐘。之後，通過網目900μm的篩網，以目視確認網上有無殘留凝集物。依據網目900μm的網上所殘留之凝集物的數量，以3分(沒有凝集物)、2分(凝集物的數量在10個以下)、1分(凝集物的數量超過10個且在20個以下)、0分(凝集物的數量在30個以上)之4級評價。且，若網上殘留的凝集物之數量在10個以下，判斷為得到良好的牛奶神經醯胺混合物。50 g of each of Example 1 and Comparative Example 1 was added to 250 g of warm water at 70 ° C, and stirred in an eggbeater for 2 minutes. Thereafter, the presence or absence of residual aggregates on the net was visually confirmed by a mesh having a mesh size of 900 μm. According to the number of agglomerates remaining on the net of 900 μm, 3 points (no agglomerates), 2 points (the number of aggregates is 10 or less), 1 point (the number of agglomerates exceeds 10 and is 20) The following), 0 points (the number of agglomerates is 30 or more) is evaluated at the 4th level. Further, if the number of agglomerates remaining on the net is 10 or less, it is judged that a good milk neuropterin mixture is obtained.
(分散狀態評價)(Distributed state evaluation)
將實施例品1及比較例品1各別加溫並添加10%至黏度調整至20dPas之麥芽糖中，於Three-one motor攪拌器(HEIDON公司製)以攪拌速度75rpm攪拌10分鐘。以目視確認攪拌後的分散狀態。分散狀態由3名評價者評價。評價以2分(牛奶神經醯胺糊均勻地於麥芽糖中分散的狀態)、1分(牛奶神經醯胺糊的部份結塊在麥芽糖表面懸浮的狀態)、0分(牛奶神經醯胺糊的結塊在麥芽糖表面載浮載沉的狀態)的3級來評價，計算出該平均分數。且，評價分數為2分以上的情況判斷為分散性良好的狀態。結果如表1所表示。Each of Example 1 and Comparative Example 1 was heated and added 10% to maltose having a viscosity adjusted to 20 dPas, and stirred at a stirring speed of 75 rpm for 10 minutes in a Three-one motor stirrer (manufactured by HEIDON Co., Ltd.). The dispersion state after stirring was visually confirmed. The dispersion state was evaluated by three reviewers. The evaluation was performed by 2 points (the state in which the milk ceramide paste was uniformly dispersed in the maltose), 1 minute (the state in which the part of the milk ceramide paste was suspended on the surface of the maltose), and 0 (milk ceramide paste) The agglomeration was evaluated at the 3rd level of the state in which the surface of the maltose was loaded with a floating load, and the average score was calculated. In addition, when the evaluation score is 2 or more, it is judged that the dispersion is good. The results are shown in Table 1.
[實施例2][Embodiment 2]
(橡皮糖的製造)(manufacturing of gummy candy)
將麥芽糖40%、砂糖35%、水5%充分混合、邊加熱邊讓水份蒸發。之後，加入35%明膠溶液，充分混合後，以相對於黏性混合物(gummy mix)整體的10%添加實施例1中得到的牛奶神經醯胺糊。最後，添加果汁、香料、色素，調整糖度至80，得到橡皮糖的混合物。將得到的混合物填充至澱粉鑄模的模型，乾燥一晚。從模型上取下後，進行塗覆後得到最終本發明的橡皮糖。(實施例品2)The maltose 40%, the granulated sugar 35%, and the water 5% were thoroughly mixed, and the water was allowed to evaporate while heating. Thereafter, 35% gelatin solution was added, and after thorough mixing, the milk ceramide paste obtained in Example 1 was added in an amount of 10% based on the entire gummy mix. Finally, juice, flavor, and color are added, and the sugar content is adjusted to 80 to obtain a mixture of gummy candy. The resulting mixture was filled into a mold of a starch mold and dried overnight. After being removed from the mold, the final gummy candy of the present invention is obtained after coating. (Example 2)
[比較例2][Comparative Example 2]
(橡皮糖的製造)(manufacturing of gummy candy)
將麥芽糖40%、砂糖35%、水5%充分混合、邊加熱邊讓水份蒸發。之後，加入35%明膠溶液，充分混合後，以相對於黏性混合物(gummy mix)整體的10%添加比較例1中得到的牛奶神經醯胺混合物。最後，添加果汁、香料、色素，調整糖度至80，得到橡皮糖的混合物。將得到的混合物填充至澱粉鑄模的模型，乾燥一晚。從模型上取下後，進行塗覆後得到最終本發明的橡皮糖。(比較例品2)The maltose 40%, the granulated sugar 35%, and the water 5% were thoroughly mixed, and the water was allowed to evaporate while heating. Thereafter, 35% gelatin solution was added, and after thorough mixing, the milk neural crestamide mixture obtained in Comparative Example 1 was added in an amount of 10% based on the entire gummy mix. Finally, juice, flavor, and color are added, and the sugar content is adjusted to 80 to obtain a mixture of gummy candy. The resulting mixture was filled into a mold of a starch mold and dried overnight. After being removed from the mold, the final gummy candy of the present invention is obtained after coating. (Comparative example 2)
[試驗例2][Test Example 2]
將從實施例品2及比較例品2的橡皮糖中所含之牛奶神經醯胺而來之神經鞘磷脂(SPM)量使用高效能液相層析測定，並計算含量值的偏差(變異係數)。變異係數係將標準差除以算術平均值而計算。結果如表2所表示。The amount of sphingomyelin (SPM) derived from the milk neuroterpenoid contained in the gummy candy of Example 2 and Comparative Example 2 was measured by high performance liquid chromatography, and the variation of the content value (variation coefficient) was calculated. ). The coefficient of variation is calculated by dividing the standard deviation by the arithmetic mean. The results are shown in Table 2.
如表1可知，實施例品1之溶解性及分散性良好。又，根據表2，實施例品2的橡皮糖中的神經鞘磷脂量之偏差較少，牛奶神經醯胺均勻地摻合於高糖度且水份低的橡皮糖中。另一方面，使用僅用水調製的牛奶神經醯胺混合物的情形(比較例品1)，溶解性及分散性較差。又，比較例品2的橡皮糖所含SPM量的變異係數超過14%，偏差大，在橡皮糖中的分散性不均勻。As is clear from Table 1, the solubility and dispersibility of Example 1 were good. Further, according to Table 2, the amount of sphingomyelin in the gummy candy of Example 2 was small, and the milk ceramide was uniformly blended in the gummy candy having a high sugar content and a low moisture content. On the other hand, in the case of using a milk-ceramide mixture prepared only with water (Comparative Example 1), solubility and dispersibility were inferior. Further, the coefficient of variation of the amount of SPM contained in the gummy candy of Comparative Example 2 was more than 14%, the variation was large, and the dispersibility in the gummy candy was not uniform.
[實施例3][Example 3]
於牛奶神經醯胺100g中添加50%醋酸溶液144g，以手攪拌得到pH4.0的244g的本發明之牛奶神經醯胺糊。(實施例品3)144 g of a 50% acetic acid solution was added to 100 g of milk ceramide, and 244 g of the milk ceramide paste of the present invention having a pH of 4.0 was obtained by hand stirring. (Example 3)
[試驗例3][Test Example 3]
將實施例品3的牛奶神經醯胺糊50g加至70℃的溫水250g中，以打蛋器攪拌2分鐘。之後，使通過網目900μm的篩網，以目視確認網上有無殘留凝集物，結果凝集物的數量為10個。50 g of the milk ceramide paste of Example 3 was added to 250 g of warm water of 70 ° C, and the mixture was stirred for 2 minutes with an egg beater. Thereafter, the mesh was passed through a mesh of 900 μm, and the presence or absence of residual aggregates on the net was visually confirmed, and as a result, the number of aggregates was 10.
[實施例4][Example 4]
於牛奶神經醯胺200g中添加50%蘋果酸溶液240g，以手攪拌得到pH3.0的440g的本發明之牛奶神經醯胺糊。(實施例品4)240 g of a 50% malic acid solution was added to 200 g of milk neuropterin, and 440 g of the milk ceramide paste of the present invention having a pH of 3.0 was obtained by hand stirring. (Example 4)
[試驗例4][Test Example 4]
將實施例品4的牛奶神經醯胺糊50g加至70℃的溫水250g中，以打蛋器攪拌2分鐘。之後，使通過網目900μm的篩網，以目視確認網上有無殘留凝集物，結果凝集物的數量為3個。50 g of the milk ceramide paste of Example 4 was added to 250 g of warm water of 70 ° C, and stirred by an egg beater for 2 minutes. Thereafter, the screen was passed through a sieve having a mesh size of 900 μm to visually confirm the presence or absence of residual aggregates on the net, and as a result, the number of aggregates was three.
[實施例5][Example 5]
於牛奶神經醯胺2500g中添加檸檬酸1100g，以手攪拌調製成粉混合品。於粉體溶解機中加入70℃的溫水3750g，邊攪拌邊加入上述的粉混合品。加入完畢後攪拌8分鐘，調製成pH2.1之牛奶神經醯胺糊。(實施例品5)1100 g of citric acid was added to 2500 g of milk neuropterin, and the powder mixture was prepared by hand stirring. 3750 g of warm water of 70 ° C was added to a powder dissolving machine, and the above-mentioned powder mixture was added with stirring. After the addition was completed, the mixture was stirred for 8 minutes to prepare a milk ceramide paste having a pH of 2.1. (Example 5)
[實施例6][Embodiment 6]
(牛奶糖的製造)(Manufacture of milk sugar)
將砂糖30%、麥芽糖30%、牛乳10%放入鍋中融化後，將煉乳2.5%、乳化劑0.2%、實施例1中所得牛奶神經醯胺糊4.8%放入鍋中充分混合。加熱濃縮後，流入至冷卻盤之上，以滾筒延展至1.5cm的厚度。裁切為小方塊狀並包裝，得到本發明之含有牛奶神經醯胺的牛奶糖。30% of granulated sugar, 30% of maltose, and 10% of milk were melted in a pot, and 2.5% of condensed milk, 0.2% of emulsifier, and 4.8% of milk-derived ceramide paste obtained in Example 1 were placed in a pot and thoroughly mixed. After heating and concentration, it flowed onto the cooling plate and was stretched to a thickness of 1.5 cm. The crop was cut into small squares and packaged to obtain the milk sugar containing milk neuropterin of the present invention.
[實施例7][Embodiment 7]
(糖果的製造)(Manufacture of candy)
將晶粒砂糖43%、麥芽糖50%、水5%以60℃預先溶解。之後，將實施例4所得之牛奶神經醯胺糊0.6%加入混合，並減壓脫水。將所得之糖果的糊狀物流入至批次冷卻器，將糖果成形為繩索狀。之後，成形為1個1.5g的球狀，冷卻後，得到本發明之含有牛奶神經醯胺的糖果。43 g of grain granulated sugar, 50% of maltose, and 5% of water were previously dissolved at 60 °C. Thereafter, 0.6% of the milk ceramide paste obtained in Example 4 was added to the mixture, and dehydrated under reduced pressure. The paste of the obtained candy was poured into a batch cooler, and the candy was formed into a rope shape. Thereafter, it was formed into a spherical shape of 1.5 g, and after cooling, the candy containing the milk neuronamine of the present invention was obtained.
[產業上的利用性][industrial use]
本發明之含有牛奶神經醯胺的食品可提供為不發生沉澱，均勻地含有以往所達不到的牛奶神經醯胺含量之橡皮糖或牛奶糖、糖果等水分含量為2%~30%的各種食品類。The food containing the milk ceramide of the present invention can be provided as a variety of gums, milk sugars, confectionery, etc. having a moisture content of 2% to 30%, which does not precipitate, and uniformly contains the amount of milk neuropterin which has not been obtained in the past. kinds of food.
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| JP5179737B2 (en) * | 2005-09-22 | 2013-04-10 | 雪印メグミルク株式会社 | Sphingomyelin-containing medicine |
| CN1947600A (en) * | 2006-10-09 | 2007-04-18 | 苟春虎 | Sun-rays proof beauty-care beverage |
| JP5208428B2 (en) * | 2007-01-30 | 2013-06-12 | 雪印メグミルク株式会社 | Skin care |
| JP2009126787A (en) * | 2007-11-19 | 2009-06-11 | Snow Brand Milk Prod Co Ltd | Sense-improving agent |
| JP4731542B2 (en) * | 2007-12-13 | 2011-07-27 | 旭化成ケミカルズ株式会社 | Cellooligosaccharide-containing candy |
| JP2009171862A (en) * | 2008-01-22 | 2009-08-06 | Uha Mikakuto Co Ltd | Collagen peptide-containing gumi candy, and method for producing the same |
| JP2010166827A (en) * | 2009-01-20 | 2010-08-05 | Uha Mikakuto Co Ltd | Gumi candy and method for producing the same |
| JP5922863B2 (en) * | 2010-02-03 | 2016-05-24 | 花王株式会社 | Motor function improver |
-
2010
- 2010-12-27 JP JP2010291010A patent/JP5818300B2/en active Active
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2011
- 2011-12-22 CN CN201180062714.XA patent/CN103281915B/en not_active Expired - Fee Related
- 2011-12-22 NZ NZ612586A patent/NZ612586A/en not_active IP Right Cessation
- 2011-12-22 KR KR1020137018921A patent/KR101916974B1/en active IP Right Grant
- 2011-12-22 EP EP11853185.4A patent/EP2659790A4/en not_active Withdrawn
- 2011-12-22 WO PCT/JP2011/079818 patent/WO2012090860A1/en active Application Filing
- 2011-12-22 US US13/997,501 patent/US20130295271A1/en not_active Abandoned
- 2011-12-22 MY MYPI2013002072A patent/MY162811A/en unknown
- 2011-12-22 AU AU2011350878A patent/AU2011350878B2/en not_active Ceased
- 2011-12-22 CA CA2819900A patent/CA2819900C/en not_active Expired - Fee Related
- 2011-12-26 TW TW100148600A patent/TWI584740B/en not_active IP Right Cessation
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2017
- 2017-02-07 US US15/426,290 patent/US20170142998A1/en not_active Abandoned
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101272695A (en) * | 2005-09-30 | 2008-09-24 | 雪印乳业株式会社 | Powder being rich in milk-origin complex lipids |
| JP2009221157A (en) * | 2008-03-17 | 2009-10-01 | Nisshin Pharma Inc | Composition for promoting beautiful skin |
Also Published As
| Publication number | Publication date |
|---|---|
| AU2011350878B2 (en) | 2016-03-03 |
| EP2659790A1 (en) | 2013-11-06 |
| JP2012135286A (en) | 2012-07-19 |
| TW201233336A (en) | 2012-08-16 |
| AU2011350878A1 (en) | 2013-07-11 |
| EP2659790A4 (en) | 2017-08-16 |
| MY162811A (en) | 2017-07-14 |
| CA2819900C (en) | 2019-08-20 |
| WO2012090860A1 (en) | 2012-07-05 |
| US20130295271A1 (en) | 2013-11-07 |
| KR20130137199A (en) | 2013-12-16 |
| CN103281915B (en) | 2016-01-20 |
| KR101916974B1 (en) | 2018-11-08 |
| CN103281915A (en) | 2013-09-04 |
| US20170142998A1 (en) | 2017-05-25 |
| JP5818300B2 (en) | 2015-11-18 |
| NZ612586A (en) | 2014-10-31 |
| CA2819900A1 (en) | 2012-07-05 |
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